Hot Dog Buns
Take your hot dogs to another level with these homemade buns…Enriched with butter, egg & milk, these are light, fluffy & soft. Great not just for dogs but for sandwiches as well.
Servings: 10 People
Equipment
- Stand Mixer
- Large Baking Tray
- Large Glass Mixing Bowl
Ingredients
Dough
- 150 g Water
- 100 g Whole Milk
- 7 g Dried Active Yeast
- 500 g Strong White Bread Flour
- 11 g Maldon Salt
- 20 g Caster Sugar
- 1 tsp Milk Powder
- 1 tbsp Vegetable Oil
- 1 Large Egg
- 50 g Unsalted Butter Softened
Egg Wash
- 1 Large Egg
- 1 tsp Cold Water
To Finish
- 20 g Melted Butter
Instructions
- Start by heating the milk & water together (in a jug in the microwave or in a saucepan over a low heat) to 38°c then whisk in the yeast & leave until frothy, 5-10 minutes.
- Place the flour, salt, sugar & milk powder into the bowl of a stand mixer & whisk to combine. Add in the vegetable oil, egg & yeast/milk mix. Using the dough hook, knead on a medium speed until you have a smooth dough, 5-10 minutes.With the mixer still on a medium speed, gradually mix in the softened butter then keep kneading until the dough passes the windowpane test, 10-15 minutes.
- Transfer the dough to a lightly oiled bowl & leave at room temperature to double in size, 1-1.5 hours.
- Next, knock the dough back then transfer to a clean work surface. Portion the dough into 10 equal pieces, shape into balls, cover with a damp tea towel & leave to bench rest for 10-15 minutes.In the meantime, line a baking tray with baking parchment.
- Roll each bun into a cylinder, 5-6 inches long then place onto the lined baking tray, leaving a cm between each bun.Loosely cover the baking tray with oiled clingfilm & leave to rise for another 45 minutes.
- Whilst the buns are proving, heat an oven to 190°c.
- Whisk together the egg wash ingredients then brush generously over the buns.Bake in the preheated oven for 15-20 minutes or until the buns are a deep, golden brown.
- Brush the cooked buns with the melted butter & leave to cool completely.
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To Cook In An Aga.
Cook the rolls on the grid shelf which is placed on the floor of the baking oven.
Stored in an airtight container, these will last for 2-3 days.
This recipe uses dried active yeast, which needs activating in warm liquid before using. Try to get the liquid as close to 38°c as possible for the best results.
Make sure to give the dough enough time in the mixer. It should pass the windowpane test when it is ready - This is where you stretch a small piece of dough with your fingers as thin as possible without it tearing. If it gets thin enough to let light through then it is ready.
I have a video over on my Instagram that demonstrates this. The flour that I use is a Canadian white bread flour from Shipton Mill. You can use any bread flour but I get the best results using this one.
I have a video over on my Instagram that demonstrates this. The flour that I use is a Canadian white bread flour from Shipton Mill. You can use any bread flour but I get the best results using this one.
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